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Author Notes: As a child we drove from Rhode Island to my grandmother's house in Michigan once a year. My mother, my two aunts and my grandmother would speak Polish and cook up a storm! I felt so embraced by the smells, the sounds and the love in the house. It was a magical feeling and I felt so exotic eating these pancakes dolloped with sour cream. These were the times I knew our family was special. —Christy Wirth
Makes about 6 pancakes
- 4 large russet potaotes
- 1 medium sweet onion
- 1 cup flour
- 1 cup whole milk
- 1 large egg
- 1 1/2 teaspoons baking powder
- 2 tablespoons melted butter
- 1 tablespoon flat leaf parsley
- 1/2 teaspoon freshly grated nutmeg
- In a food processor with a grater attachment grate the potatoes and the onion. Let rest for 5 minutes then squeeze out as much liquid as you can. Put the mixture in a strainer over a large bowl.
- In a large bowl mix the flour, baking powder, milk, egg and nutmeg
- Put the drained, shredded potato and onion mixture in a large bowl and add the batter, butter and parsley.
- Heat a large skillet over medium heat. Add 1/2 inch of vegetable oil. When the oil is hot drop 2 tablespoons of the potato mixture into the oil and spread it out so it browns evenly. Cook about 3 minutes on each side. Drain on paper towels and salt to taste. Serve with a dollop of sour cream and a sprinkle of chives.
- This recipe was entered in the contest for Your Best Recipe with Potatoes